This version is similar to the sweet potato and pear soup. The original recipe calls for roasted butternut squash. Instead, I steamed it.
I used culinary coconut milk to give the soup some creaminess.
Ingredients:
Steam diced butternut squash until tender.
Heat a medium pot over medium-high heat, add 1 Tbsp olive oil and diced onions. Cook onions for 4-5 minutes or until soft and transparent. Add garlic and cook for 2 more minutes. Add diced pears and cook for 2-3 minutes.
Transfer steamed butternut squash to pot and add broth and pepper. Cook for 1-2 minutes.
Reduce heat and simmer for 10-15 minutes. Add more broth if necessary or coconut milk to obtain the desired consistency.
At this point, use an immersion blender or transfer into blender in batches if it’s large enough.
Blend this soup very well to make it very smooth. Serve immediately.
Serves: 2-3
I used culinary coconut milk to give the soup some creaminess.
Ingredients:
- 2 Tbsp olive oil (use broth for WFPB diet)
- 1 medium butternut squash, peeled and diced (about 1 lb)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 ripe pears, peeled, cored, and diced
- 2 cups vegetable broth
- culinary coconut milk for creaminess (optional)
- pepper to taste
Steam diced butternut squash until tender.
Heat a medium pot over medium-high heat, add 1 Tbsp olive oil and diced onions. Cook onions for 4-5 minutes or until soft and transparent. Add garlic and cook for 2 more minutes. Add diced pears and cook for 2-3 minutes.
Transfer steamed butternut squash to pot and add broth and pepper. Cook for 1-2 minutes.
Reduce heat and simmer for 10-15 minutes. Add more broth if necessary or coconut milk to obtain the desired consistency.
At this point, use an immersion blender or transfer into blender in batches if it’s large enough.
Blend this soup very well to make it very smooth. Serve immediately.
Serves: 2-3
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| Butternut squash and pear soup |